Dinner/ Lunch/ Soups/ Vegetarian

Hot Soup For The Soul

Winter has definitely reared it’s cold, bitter head in the North! These days I just want to hibernate like a bear with the Netflix remote and! Eat plenty of hot soup.

I couldn’t be more delighted than to present to you this remarkable dish coined ” Curry Veggie Soup”.

Soup

Winter’s can be a challenge to staying on track, the body seems to crave all things comfort. Between Holiday’s and blistering cold days, I tend to want all the carbs God has ever created! The best way to curb those cravings is cooking up a big pot of hearty soup.

Soup will never fail you whether you’re an expert in the kitchen, or a complete beginner, nailing soup is a breeze. Fresh herbs are always the way to go when cooking up any dish. Paired with rich spices and a copious amount of vegetables you will find yourself whipping up this soup every chance you get.

Roasted butternut squash rendered a delightful sweetness to this dish, roasted cabbage and carrots sends it over the moon good! You want to start off by roasting all your vegetables on a sheet lined with parchment paper. Roasting vegetables saves time not to mention making this dish exceptionally flavorful. I used Sri Lankan Curry powder, but any Indian curry powder would work out just fine.

I also grated fresh nutmeg the flavor is beautiful! Trust me!

Before roasting the vegetables sprinkle with salt, pepper, curry powder and drizzle olive oil. More curry will be used along the way.

Sage, thyme, and bay leaf were the herbs of choice I toasted the herbs along with the spices. Toasting the herbs and spices together draws out the beautiful aroma of the ingredients.  Chow Mein noodles were the proper choice because I loved the look of them in the soup. I tend to like my food pretty and tasty.

For the base I used vegetable bouillon cubes, and added water simple enough, yet very delicious. I wanted this soup to be easy, so the timing to prepare and cook is a little under 50 minutes.

So, enough yapping from me let’s get a pot of this soup going now!

Be sure to tag me #bonitaapplcrumb in your photo’s on Instagram and Facebook when you’ve tried any recipes. I would love to shout you out and #repost your creation. Be sure to like me on Facebook and share these recipes with your foodie loving family and friends.

Here’s another tasty way to stay warm this winter try making my Loaded Ramen!

Winter Curry Veggie Soup

Print Recipe
Serves: 6 Cooking Time: 45 min

Ingredients

  • 1 container of cubed butternut squash
  • 1 half of a small cabbage sliced
  • 6 carrots cubed
  • salt and pepper to taste
  • 1 and 1/2 tablespoon of curry powder (half for veggies, the other tablespoon for the pot)
  • 1 small yellow onion chopped
  • 3 cloves of garlic minced
  • 1 vegetable bouillon cube
  • 1/4 teaspoon of nutmeg
  • 2 Tablespoons of olive oil
  • 1/4 bag of *chow mein noodles or spaghetti noodles ( use a very small amount you just want a little bit of noodles for this soup.)
  • Fresh parsley (optional)
  • 2 Tablespoons of butter **(optional)
  • a pinch of crushed red peppers (optional)
  • 1 sage leaf
  • 1 bay leaf
  • 6 sprigs of thyme
  • enough water to come just under the rim of a heavy bottom pot.

Instructions

1

Preheat oven to 420 degrees

2

On a sheet lined with parchment paper, add all the veggies sprinkle with generous amount of salt and pepper.

3

Sprinkle 1/2 tablespoon of curry powder onto veggies drizzle with olive oil and lightly toss with hand until all veggies are coated.

4

Roast in oven for 20 minutes.

5

While veggies are roasting heat a large pot to medium heat.

6

Add all the herbs, remaining Tablespoon of curry powder, vegetable bouillon cube and crushed peppers to pot and stir toasting them slightly for about 5 minutes.

7

Add butter and olive oil stir a few minutes more being careful not to burn the herbs and spices.

8

Add onions and cook 5 minutes more, then add garlic.

9

Now transfer your roasted veggies give the pot a stir and cover with water.

10

Let soup come to a slight boil and turn down the heat to low and let cook for about 25-30 minutes

11

The last 10 minutes add a small amount of the chow mein noodles.

12

Sprinkle with fresh parsley

13

Serve while hot!

Notes

Crushed red pepper levels this dish up, but can be omitted. If vegan omit the noodles and butter.

Instagram

  • Happy yummy Saturday folks🥗
  • If ever you visit Beacon NY, you gotta stop by Beacon Falls Cafe for some of thee best fried calamari ever!
  • It’s my youngest birthday today🎈🎂 He was then 4 years old on this picture, now he’s 6! The time seems to just move so swiftly. But we’re about turn up in class with the best cupcakes ever! For the best birthday boy ever! Happy Birthday Vincent!! 🎈
  • BKT sandwich 🥪 Bacon, Kale, Tomato. Every sandwich is made better on a Brioche bun am I on point? Or should I say everything is made better with bacon! And for the love of this beautiful sandwich, turkey cannot be bacon 🥓.
  • I’m the only one in my household that loves! Tomatoes 🍅 If you’re a tomato lover like me a delicious treat for your tomatoes is to sprinkle with creole seasoning, cracked black pepper, some red pepper flakes and drizzle with olive oil. Taste so good on a sandwich the next day🍅
  • I called this my Green Queen Platter, cause of obvious reason🍃. I love when green vegetables stay green and crisp and one of the best ways to achieve that is through steaming them. .
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These greens were seasoned to the garden gawds, don’t let the modest look fool you. A great way to wake up your veggies is using fresh herbs. A little oil or butter and pickapeppa, which is a Jamaican condiment that adds so much flavor to veggies. Also Sambal is a terrific way to add some kick into your veggies. And another thing when eating so many veggies in one day I never feel guilty about dessert😉.
  • #tbt to these pot of beans! I put my heart, soul and foot in these thangs. I thought, I would have some left over to put in the freezer. But the way they tore this pot up it didn’t go past Tuesday😂. You can check out my recipe in my highlights♥️ I’ll have a more detailed recipe soon.
  • Red Beans & Rice Monday is a tradition in New Orleans that has carried on I’m sure for centuries. I can remember my mom soaking her beans overnight, cooking them as I got ready for school. .
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By the end of the school day I would walk home and smell red beans & rice cooking from up the block! Every kitchen on the block and around the corner were on one accord it seems, cooking the same traditional meal on a Monday. .
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The beautiful thing about New Orleans is the smell of the food in the air, particularly in the hood. Not sure what it’s smelling like these days with all the gentrification, but I know a house that’ll always have that nostalgic smell of good New Orleans food. That will catch your nose from blocks away... Mrs. Wilhemena House on Lapeyrouse St. the heart of the 7th ward. This is my Momma’s recipe and good God if you’ve ever had her beans you already know! Watch how I prepared it on my #instastory.
  • My mind is already on Thanksgiving! I made these golden rum sweet potatoes last year and oh my!They were good. These particular yams were straight from New Orleans and I only seem to find them around the holiday season. There’s a hint of golden rum well, more than a hint 😉 and a rich brown sugar butter sauce that compliments these potatoes so well. Recipe coming soon 🍠 #tbt #theeverygirl #foody #soulfood

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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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